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All groups → All products → Cakes → Custard cakes → No. 341 Pastry "Tube" with sprinkling → recipe No. 5 → Constructor ganache

Constructor ganache: No. 341 Pastry "Tube" with sprinkling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 661.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	201.30	169.09
Granulated sugar	99.85	195.71	195.41
Melange	27.0	187.94	50.74
Flour, premium	85.5	103.80	88.75
Chicken eggs [chicken egg] [2]	27.0	97.65	26.37
Sign up	—	44.17	—
Powdered sugar	99.85	13.38	13.36
Potato starch	80.0	6.59	5.27
Vanilla powder	99.85	1.63	1.62
Salt	96.5	0.96	0.93
Sign up	—	0.81	—
Essence	—	0.33	—
Total			551.56
Output in finished product	79.7	661.40	527.29

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	20.3	20 maximum
total sugar, %	206.1	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	158.8	15 maximum
total fat, %	193	25-40
milk solids not fat (MSNF), %	2.9
proteins, %	47
alcohol, %	0.1

List of recipes

Recipe on No. 341 Pastry "Tube" with sprinkling contained in handbooks:

1986 Collection of recipes for flour confectionery and bakery products for catering

Constructor ganache: No. 341 Pastry "Tube" with sprinkling

Recipe on No. 341 Pastry "Tube" with sprinkling contained in handbooks:

calculations, forms, documents: